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Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Cured and naturally smoked beef navel (the brisket-adjacent cut) — the pork-free bacon ...

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Guanciale — Italian cured pork jowl. The traditional ingredient in proper carbonara and...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...